2024
DOI: 10.3390/foods13070984
|View full text |Cite
|
Sign up to set email alerts
|

Comparison of Physical and Compositional Attributes between Commercial Plant-Based and Dairy Yogurts

Likhitha Marlapati,
Rabia F. S. Basha,
Amelia Navarre
et al.

Abstract: A primary strategy led by the food industry to improve the sustainability of the agricultural food supply is the development of modern plant-based alternatives. The information provided via marketing and product packaging provides consumers with the expectation that these products provide a similar product experience to conventional products, yet it is not well understood whether these commercial alternative products are comparable to traditional animal-based products. To aid in developing improved plant-based… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

0
0
0

Year Published

2024
2024
2025
2025

Publication Types

Select...
5

Relationship

0
5

Authors

Journals

citations
Cited by 5 publications
references
References 49 publications
0
0
0
Order By: Relevance